Ingredients

• 250g rashers Coles Brand middle bacon, rind removed
• 500g Coles Brand pork and beef regular bolognese mince
• 1 cup dry breadcrumbs
• 1 brown onion, finely chopped
• 1 zucchini, grated
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoons Dijon mustard
• 1/4 cup barbecue sauce
• 1 tablespoon brown sugar
• 1 teaspoon horseradish cream
• 220g cherry bocconcini, drained, torn
• 4 Coles Brand vine ripened tomatoes, cut into wedges
• 1 bunch basil, leaves picked
• 1 tablespoon extra virgin olive oil

Method

• Step 1 Preheat oven to 180C or 160C fan. Grease 6 holes of a 1-cup capacity mini loaf pan. Cut bacon in half crossways. Lay a piece of bacon across the base and sides of each prepared loaf pan, allowing ends to overhang pan.
• Step 2 Place mince, breadcrumbs, onion, zucchini, egg, Worcestershire sauce and mustard in a bowl. Season well. Using hands, mix well to combine. Divide mince mixture between loaf holes, pressing down firmly. Fold bacon ends over mince to cover. Bake for 15 mins.
• Step 3 Meanwhile, mix together barbecue sauce, brown sugar, horseradish cream and 2 tablespoons of water in a small bowl to make a glaze. Line a baking tray with foil. Invert meatloaves onto tray. Brush with glaze. Bake for another 10-15 mins, until browned and cooked through.
• Step 4 Toss together bocconcini, tomato, basil and oil. Serve with the meatloaf.